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When choosing canning recipes, safety is of primary importance. Many home canning books published before 1989 use older practices that are no longer considered safe. Using outdated canning methods also negatively affect the quality of the food. As of 2015, "The Ball Blue Book of Preserving" and the "USDA Complete Guide to Home Canning" contain the most recent recommendations for selecting, preparing and canning a variety of foods, including fruit, vegetables, jam, meat and fermented foods.